Pudding with rice vegetables

A recipe for a great appetizer or to serve with a second dish: in the image is accompanied with a cod fillet steamed with diced tomatoes, basil and grated raw carrots seasoned with lemon and olive oil.

Ingredients for 4 pies:
1 bowl of brown rice
1 large or 2 small zucchini
1 tomato
3 tablespoons grated Parmesan cheese
1 ricotta cheese (3.53 OZ, 100 grams)
4 tablespoons of peas (also frozen)
salt q.b.
Time: 45 minutes with brown rice and pressure cooker
Difficulty: easy
Oven: 356° F

Boil the rice in salted water with a pressure cooker will take about 15 minutes from time, after cool, open the lid, add the peas and cook for 5 minutes.
Cut the zucchini into slices along its length in order to obtain 8 and grill them under the broiler in the oven on to 350° F, 3 minutes per side. Cut the tomato into 4 slices. Stir the rice and peas with ricotta and parmesan cheese.
4 molds lined ceramic oven with parchment paper or silicone dampened, put on the bottom of each mold a slice of tomato and place two slices on the edges of grilled zucchini. Fill with rice mixture and bake under the grill for 15 minutes. Turn out gently and serve.

See the recipe in printable PDF